Easy Sooji Roti Recipe – Indian Flatbread with Rice Flour

Last Updated on 2 months by Neha Deshmukh

Easy Sooji Roti Recipe – Indian Flatbread with Rice Flour

Hey everyone! If you’re looking for a quick, easy, and incredibly satisfying Indian flatbread, you’ve come to the right place. I remember the first time I made these Sooji Rotis – I was a little intimidated by the puffing-up part, but honestly, it’s way easier than it looks! These rotis are perfect for a weeknight dinner, and they pair beautifully with just about any Indian curry. Let’s get cooking!

Why You’ll Love This Recipe

These Sooji Rotis (also known as Semolina Flatbread) are a game-changer. They come together so quickly – seriously, from start to finish, you’re looking at around 20 minutes. Plus, they have a lovely slightly nutty flavor and a wonderfully soft texture. They’re a little different from your traditional wheat rotis, but in the best way possible! They’re also surprisingly forgiving, making them perfect for beginner cooks.

Ingredients

Here’s what you’ll need to make these delicious Sooji Rotis:

• 1 Cup Fine Sooji (Semolina) – about 150g
• 1.5 Cups Water – 360ml
• 1 tsp Oil
• 0.25 tsp Salt
• Few drops Oil (for kneading)
• 1 to 2 Tbsp Rice Flour (for dusting)

Ingredient Notes

Let’s talk ingredients for a sec! Using fine sooji is key here. It creates a softer, more pliable dough. If you only have coarse sooji, you can pulse it in a food processor for a few seconds to make it finer.

Now, about the rice flour. Don’t skip this! It’s what helps prevent the rotis from sticking to the rolling surface and gives them that lovely slightly crispy texture. You can use any type of rice flour, but I prefer using a finely ground one. Trust me, it makes all the difference!

Step-By-Step Instructions

Alright, let’s make some rotis!

1. First, bring 1.5 cups of water to a boil in a covered saucepan.
2. Add 1 tsp of oil and 0.25 tsp of salt to the boiling water, and give it a good mix.
3. Now, reduce the heat to a simmer. Slowly add the 1 cup of sooji while stirring continuously. This is important to avoid any lumps forming! Keep stirring for a minute or two until everything is well combined.
4. Turn off the heat, cover the pan, and let the mixture rest for 5-10 minutes. This allows the sooji to absorb the water and soften up.
5. Once cooled, knead the mixture into a smooth dough using a few drops of oil on your hands. It might feel a little sticky at first, but keep kneading – it will come together.
6. Divide the dough into equal-sized balls (about 8).
7. Dust your work surface with rice flour. Flatten each ball into a thin disk using your fingers, then roll it out with a rolling pin. Keep adding rice flour as needed to prevent sticking.
8. Heat a skillet or tawa (flat griddle) over medium heat. Cook each roti for about 1 minute per side, or until lightly browned.
9. Here’s the fun part! To puff up the roti, either place it directly over a high flame for a few seconds (be careful!), or press it gently onto a wire mesh held over the flame. It should puff up almost immediately.
10. Serve hot with your favorite curry!

Expert Tips

• Don’t over-knead the dough. Just knead until it comes together – over-kneading can make the rotis tough.
• Hot skillet is key. Make sure your skillet is hot enough before you start cooking the rotis.
• Patience with puffing. If your roti doesn’t puff up right away, don’t worry! It might just need a little more time over the flame.

Variations

Let’s get creative!

• Gluten-Free Adaptation: If you’re gluten-free, make sure to use gluten-free sooji. It’s readily available in most health food stores.
• Spice Level: My friend loves adding a pinch of chili flakes to the dough for a little extra kick. Feel free to experiment!
• Regional Variations: Different Indian states use different oils for cooking. You can use ghee (clarified butter) for a richer flavor, or mustard oil for a more pungent taste.
• Festival Adaptations: During festivals, my family loves serving these rotis with special curries like chole (chickpea curry) or paneer butter masala.

Serving Suggestions

Sooji Rotis are incredibly versatile. They’re amazing with:

• Dal Makhani
• Aloo Gobi
• Palak Paneer
• Any vegetable curry you love!
• Even just a dollop of yogurt and a sprinkle of chaat masala.

Storage Instructions

Leftover Sooji Rotis can be stored in an airtight container at room temperature for up to 2 days. You don’t need to reheat them – they’re perfectly fine to eat cold! Though, honestly, they’re best enjoyed fresh.

FAQs

Let’s answer some common questions:

• Can I make the dough ahead of time? Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours.
• What type of oil is best for making sooji roti? Any neutral-flavored oil will work, like vegetable oil or canola oil.
• How do I prevent the rotis from becoming hard? Don’t overcook them! Cook them just until they’re lightly browned.
• Can I use whole wheat flour instead of rice flour? You can try, but the rotis might stick to the rolling surface more easily.
• What if my sooji roti doesn’t puff up? Don’t worry! It might just need a little more time over the flame, or your skillet might not be hot enough.

Enjoy making these Sooji Rotis! I hope they become a staple in your kitchen, just like they are in mine. Happy cooking!